Here at Changeworks we're blessed with two Angelas, and both have shared their veggie delights with us for National Vegetarian Week (see Monday's recipe for our other Angela's dish). For an exotic end to the week Angela's cooked up a spicy treat - thai red curry that's as versatile as it is delicious...

Ingredients:

Red thai curry paste

[Ange says: "You can make your own from a kit, or grab a 'from scratch' recipe from the internet or you can buy this ready made in the shops. If you don't eat meat or fish be careful to get one that is suitable for vegetarians - many contain fish sauce and/or shrimp paste. How much you use depends on how spicy you like your curry."]

Coconut milk
Selection of veggies - great way to use up leftovers or 'lurkers' at the back of the fridge
Tin of chickpeas, drained
Chopped onions
Sliced sweet peppers – mixed colours are nice for presentation
Oil, if needed

Method

Add some of the curry paste to a frying pan (use a little oil if you need to but some pastes have enough oil in them already) then add the onions briefly to soften. Stir through the chickpeas and veg so they get a coating of the paste and then add your tin of coconut milk, bring to boil then set to a medium-low heat. Simmer to reduce the sauce and cook the veg to your liking. If you don’t like it too spicy and have used less paste the sauce may be quite pale, but adding a little tomato puree will make it look more vibrant if that’s important to you.

This is lovely served on a bed of rice, noodles or raw spinach and topped with chopped cashew nuts and coriander.